Sakai Takayuki 45-layer Damascus AUS10 Gyuto knife 210mm (8.3 ") Magnolia/Italian resin handle
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Gyuto knife is a multipurpose knife, analogous to the European Chef knife. In Japanese "Gyuto" means "cow sword", as it was originally designed for cutting large chunks of beef. But unlike the European Chef knife, the Japanese Gyuto knife is thinner and made of harder steel. Usually, Gyuto blade lengths from 180 to 300mm (most popular 180mm; 210mm, and 240mm). The handle can be as Western same as Japanese style. Gyuto is the real King of the kitchen. With this knife, you can do just about everything (meat, fish, vegetables, fruit).
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|Knife Style||Modern Japanese Kniwes|
|Blade Bevel Grind||Double-edged|
|Total Knife Lenth (mm/inch)||0/0|
|Blade Lenth (mm/inch)||210/8.3|
|Blade Height at Base/Heel (mm/inch)||0/0|
|Blade Thickness above heel (mm/inch)||0/0|
|Blade Thickness above tip (mm/inch)||0/0|
|Blade Steel / Core steel||AUS10|
|Blade Core Hardness||59-60HRC|
|Blade Construction / Structure||Damascus|
|Knife Handle Material||Magnolia/Italian resin|
|Total Knife Weight (g/Oz)||0/0|
|Place of Origin||Sakai Japan|
After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.